Pumpkin pie is a traditional Thanksgiving dessert, and everybody loves ice cream throughout the year. Why not combine them? Try this recipe for pumpkin ice cream pie at your holiday dinner this year.
2 cups graham crackers
5 tablespoons melted butter
½ cup brown sugar
3 tablespoons half and half
1 tablespoon butter
1 teaspoon vanilla extract
½ cup pecans, toasted and chopped
1 pint butter pecan ice cream, softened
1 pint pumpkin ice cream, softened
1 cup heavy cream
¼ cup powdered sugar
½ teaspoon maple extract
Crust: Add the graham crackers to the bowl of a food processor and pulse until they are finely ground. While you are pulsing, add the melted butter. Pour the graham crackers and butter into a deep dish pie plate and press down into the bottom and sides. Freeze the crust for 10 minutes.
Caramel: Add the brown sugar, half and half, and butter to a saucepan over medium heat. Cook and swirl the pan without stirring for 7 to 9 minutes, until the caramel turns golden brown. Remove the pan from the heat and add the vanilla extract. Pour the caramel over the crust and top with pecans. Allow the caramel to cool slightly.
Filling: Add the butter pecan ice cream on top of the caramel and smooth. Then add the pumpkin ice cream and smooth. Freeze until firm, at least one hour.
Whipped Cream: Add the heavy cream to the bowl of a stand mixer and beat it until soft peaks form. Add the powdered sugar and maple extract and continue to whip until soft peaks form. Spoon whipped cream on top of the ice cream pie.
Tips: Dip a serrated knife in hot water to make it easier to slice the pie. You can cut down your prep time by using a store-bought caramel sauce.